Notes:
For a thicker cookie, chill the dough for longer before baking. For a thinner cookie, chill the dough for less time before baking.To make this recipe gluten-free, replace both flours with a total of 2 ¼ cups of King Arthur Gluten-Free Measure for Measure flour.
Chocolate Chip Cookies
Ingredients
- 1 cup bread flour
- 1 ¼ cup all purpose flour
- 1 ½ tsp table salt
- 1 tsp baking soda
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp espresso powder
- 2 sticks (1 cup) cold unsalted butter
- 1 cup dark brown sugar, packed
- ½ cup white sugar
- 1 tsp vanilla
- 2 large cold eggs
- ½ cup mini semi-sweet chocolate chips
- 1 cup dark chocolate chips
Steps
- In a medium bowl, combine the flours, salt, baking soda, cinnamon, nutmeg, and espresso powder.
- In the bowl of a stand mixer, add the butter, sugars, and vanilla. Cream with the mixer using the paddle attachment until just light and fluffy (1-2 minutes).
- Add the eggs one at a time and beat until just incorporated.
- Gradually add the flour mixture to the mixer, about ⅓ at a time, and beat between additions until just incorporated.
- Using a wooden spoon, fold the chocolate chips into the dough.
- Cover the dough and refrigerate for 1-12 hours for best results.
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper or a silicone mat, then scoop the dough into tbsp-sized balls spaced 3 inches apart on the baking sheet.
- Optional: place the baking sheet in either the fridge or freezer for up to 10 minutes for thicker cookies.
- Bake the cookies for 12-14 minutes until the edges are golden brown and the cookie looks mostly set.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack to cool completely.
Notes:
For a thicker cookie, chill the dough for longer before baking. For a thinner cookie, chill the dough for less time before baking.To make this recipe gluten-free, replace both flours with a total of 2 ¼ cups of King Arthur Gluten-Free Measure for Measure flour.